• Preheat the oven to 350°F and spray a 9-inch springform pan with baking spray. Set aside.

Cheesecake

• In a large bowl beat together the cream cheese and powdered sugar until smooth. Add the eggs 1 at a time until fully combined. Add in the vanilla and beat until just barely fully combined. Set aside.

Carrot Cake

• In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Side aside.
• In another large bowl whisk together the brown sugar, granulated sugar, vegetable oil, vanilla, eggs and carrots. Add in the dry ingredients and mix until combined.

Assembly

• Pour 2/3 Of the carrot cake batter into the bottom of the prepared springform pan and smooth. Add ½ of the cheesecake batter on top, followed by the remaining carrot cake batter and finally the last half of the cheesecake batter, smoothing each layer as necessary. .
• Bake for 45-50 minutes, until the cheesecake is just set in the center and only jiggles slightly. If the top of the cheesecake is browning too much you can place a layer of foil over the top to prevent it from browning too much, just be sure the foil doesn’t touch the cheesecake.
• Remove the cheesecake from the oven and let cool on a cooling rack for at least an hour. Cover with foil and chill in the fridge overnight, or at least for 6 hours.